Guess what! It’s cherry season, and it doesn’t last long. Unlike bananas, potatoes, lettuce, onion, and some of the other staples you see in the produce section, cherries will soon be gone. And peaches. And summer (Tear). So now is the time to embrace the plump, juicy, sweetness of stone fruits, and this sauce is a perfect place to start.
When I was little, cherry was just a syrupy topping to a sundae, or an Icee flavor at the gas station, or the “red kind” of any candy. Fortunately, I have since been introduced to real cherries, and the real flavor they bring to a meal at any time of day. Try this pork and you’ll see what I mean: sweet cherries, savory herbs, bourbon, maple, balsamic…How much better can it get?
Plus, pork tenderloin is a great lean meat option, tender and juicy when not overcooked and versatile for toppings, sauces, and serving styles.
Pork Tenderloin with Roasted Cherry Bourbon Glaze
- 8-10 oz pork tenderloin, trimmed if needed
- dried herbs de provence
- extra virgin olive oil
- 8 fresh sweet cherries, pitted and halved
- diced yellow onion
- 2 Tbsp chicken broth
- 2 tsp balsamic vinegar
- 1 tsp bourbon
- 1-2 tsp maple syrup
Preheat oven to 425º. Season pork with salt, pepper, and herbs de provence. Lightly coat skillet with EVOO (1/2 – 1 tsp) and heat over medium, without letting oil smoke. Add pork and brown on all sides (about 1 minute per side). Add chopped cherries and small handful diced onion to skillet beside pork. Transfer to oven and roast 12-20 minutes, depending on thickness of pork. *Do not to cut into the pork to test for doneness; apply pressure with a spatula and see that it gives some resistance, or check with a meat thermometer.
Transfer pork to a plate to rest before slicing. Meanwhile, return skillet (with cherries and onion) to burner over medium heat. Add broth and scrape browned bits from bottom of pan. Then stir in balsamic vinegar, bourbon, and maple syrup (1-2 tsp depending on sweetness of cherries). Reduce heat and simmer a couple minutes, until the sauce has thickened to a glaze. Slice pork, and top with cherry sauce.
Here I served it with a mushroom-spinach-stuffed twice baked potato and honey dijon roasted carrots (both recipes coming soon!). Enjoy!